Paccheri pasta with Calamari, Pecorino cheese and oven baked tomatoes

Product combined with the recipe

paccheri Scatola 12 cf

Ingredients for 4 people

  • 500g of Paccheri Leonessa
  • 400g of squid already cleaned
  • 400g of tomatoes
  • 150ml of dry white wine
  • 60g of extra virgin olive oil
  • 20g of grated Pecorino cheese
  • 20g of Pecorino flakes
  • 2 cloves of garlic
  • chopped parsley
  • chilly oil
  • Salt and pepper to taste


Cut the tomatoes into 4 parts and wash them under running water to remove seeds. Drain them and spread them along with a clove of garlic on a baking sheet, season with half the oil, salt, pepper and bake at 130 ° C for 1 hour. Aside in a large skillet, heat the remaining oil and fry the finely chopped garlic and when just starts to brown, add wine and let evaporate. Then add the squid cut into rings and cook for 3 minutes. Finally add the tomatoes from the oven and season with salt and pepper. Cook the Paccheri pasta in boiling salted water, drain them and put them in the pan with the sauce by adding the grated cheese and chopped parsley. Serve, garnishing with shavings of pecorino cheese and with the chilly oil

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